Ingredients:
1 tablespoon olive oil
1 small onion, diced
3 garlic cloves, minced
2 large carrots, sliced
2 celery stalks, diced
1 red bell pepper, diced
1 cup broccoli florets
1 cup shredded cabbage (or spinach)
1 can (15 oz) diced tomatoes
6 cups vegetable broth (or chicken broth)
2 cups cooked shredded chicken (optional for extra protein)
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
Salt and black pepper, to taste
1 tablespoon lime juice
Fresh cilantro for garnish
Instructions:
1- Heat olive oil in a large pot over medium heat.
2- Sauté onions and garlic until translucent (about 3–4 minutes).
3- Add carrots, celery, and red bell pepper. Cook for another 5 minutes, stirring occasionally.
4- Stir in broccoli, cabbage, diced tomatoes (with juices), cumin, chili powder, paprika, turmeric, salt, and pepper.
5- Pour in the broth and bring the soup to a boil.
6- Reduce heat and simmer for 20–25 minutes, or until veggies are tender.
7- If using, stir in the cooked shredded chicken and heat through.
8- Add lime juice just before serving and garnish with fresh cilantro.
This soup is light, loaded with veggies, and perfect for a detox or just a healthy meal!